ladonna gundersen
By LaDonna Gundersen

Nothing beats the clock like stir fry cooking. If you plan on serving this dish with rice, start the rice first. While it’s cooking, cut up the vegetables and make the stir fry.

(Serves 4)

Honey-Garlic Shrimp

INGREDIENTS

  • ¼ cup low-sodium soy sauce
  • 2 tablespoons honey
  • 2  garlic cloves, minced
  • tablespoon  peanut or olive oil
  • cups carrot, julienned
  • 2 cups  zucchini, julienned
  • 1 pound “uncooked” medium shrimp, peeled, leaving tails intact

DIRECTIONS

  1. In a small bowl, stir together soy sauce, honey and garlic.
  2. In a wok or large skillet, heat oil over medium-high heat until hot. Add carrots and zucchini. Cook 2 minutes, stirring constantly or until vegetables are slightly tender; remove vegetables from wok. Add shrimp.
  3. Cook and stir 2 minutes or until shrimp just begin to turn pink. Return vegetables to wok, stir in soy sauce mixture. Cook, stirring occasionally, 2 minutes or until shrimp turn pink and liquid has thickened slightly. Serve with hot cooked jasmine rice, if desired.

 


Recipe excerpt from My Tiny Alaskan Oven,  by La Donna Gundersen
Copyright 2014 by Ole and LaDonna Gundersen

www.ladonnarose.com

 

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Brad Roberts
Brad grew up at the family cottage on Lake Simcoe using both powerboats and sailboats. A veteran journalist with large national daily newspapers, outdoor interest magazines, and syndicated television shows, Brad has entertained and educated readers for over 25 years with his unique family-inclusive perspective. His favorite pastime is teaching others to use their boats to access the freedom and beauty of a Life Afloat. Brad, his wife, and their three daughters have traveled and boated all over North America and the Caribbean, but choose to keep their "floating home" on the fresh waters of Central Ontario.